beef stewed in spicy coconut milk
500 gr beef
1/4 coconut, grated
750 ml coconut milk (from 1/2 coconut)
2 tbsp kecap manis
2 tsp salt
2 tsp palmsugar
3 tbsp oil
6 cloves of garlic
5 kemiri/candlenuts, roasted
6 red cabai keriting (curly cayenne pepper)
4 red lomboks
1 tsp ketumbar
1/2 tsp jinten
2 cm kunyit
Dice the meat. Toast the coconut until brown and then pound or grind it finely. Pound or grind the ingredients for the bumbu into a paste.
Heat the oil in a pan and fry the bumbu for 6 minutes. Then add the meat and fry until it changes colour.
Add the grated coconut, the kecap, the salt, the palm sugar and the coconut milk and continue to cook until done and until the sauce has thickened.